Forest canarium specialty

The forests of Tuyen Quang are in the season of canarium fruit. This fruit appears in the simple family meals of the highlanders with delicious, rustic dishes such as: canarium sticky rice, or canarium braised with meat or fish.

Braised fish with Chinese plum.

In the culinary culture of the highlanders, sourness is one of the favorite flavors in cooking. The plum has a sour, slightly astringent and sweet taste after eating, so it is preferred by the highlanders in cooking. In particular, the sourness of the plum will remove the fishy smell very well, so the highlanders often cook fish with plum.

For braised fish with canarium, you should choose long, thin canarium fruits, wash them, then crush them, so that when cooking, the filling along the canarium seeds will easily seep into the fish meat. Braised fish with canarium needs to be simmered for about 1 hour, until the fish meat is firm, the fish bones and canarium fruits are also soft, and the sour canarium meat has mixed with the sweet and fatty taste of the fish meat, then remove the pot of fish from the stove, let it cool, and then braise it a second time to truly complete a pot of delicious braised fish with canarium fruits. The canarium fruits have removed the fishy smell of the fish, and the protein from the fish has removed the astringent taste of the canarium fruits, this is truly a perfect culinary combination.

Black plum sticky rice.

Canarium can also be used to make extremely attractive sticky rice with canarium. Wash the canarium, put it in a pot, add enough water to cover it and heat it to about 70 - 80 degrees (do not boil), then turn off the stove and peel the canarium. Next, put the pan on the stove, add 2 tablespoons of cooking oil and fry the sliced ​​shallots. When the shallots turn slightly yellow, add the ground pork to the pan and stir well. After the meat is firm, add the black canarium, mash the canarium so that the canarium and meat blend together. Add 1 tablespoon of fish sauce, 1.5 teaspoons of seasoning powder, 1 teaspoon of pepper to the pan, stir well and turn off the stove. Wash the sticky rice thoroughly and drain the water until the water is clear, then soak the sticky rice for 8 hours. Then, drain the rice water and put it in a steamer to cook the sticky rice for about 45 minutes.

When the sticky rice is cooked, put it in a large bowl or basin, mix the sticky rice and the filling evenly. When the sticky rice and the filling are even, they will have a light purple-brown color. The pot of sticky rice with black plum has an extremely beautiful and attractive purple-brown color and the aroma of sticky rice and black plum will make you want to enjoy it while it is still hot.

According to TQDT

Source: http://dulichtuyenquang.gov.vn/DetailView/50974/31/26/Dac-san-tram-rung.html